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Stir-Fried Yucca Blossoms & Vegetables




Source of Recipe


Aunt Saunny

Select fresh yucca blossoms and wash thoroughly and drain.

Lightly cook or stir-fry in small amount of oil whatever fresh vegetables are available: celery, carrots, tomatoes, green peppers, beans, green onions, broccoli. At the last minute, add blossoms to the mixture. Do not overcook. The blossoms have a slight onion-like flavor and add interesting color and texture to a summer vegetable dish.

Ranching along the Mimbres in Southwestern New Mexico it is possible to have good gardens. It is near the place where over 50 years ago the Santa Fe and Southern Pacific used Chinese Coolie labor to build the railways. There were gardens where food was raised to supply their needs. No written records, but it is reasonable to assume that native plants were used, where possible. We know that ethnic groups, the Indian, Spanish and Mexicans used such plants as food. This is a modern adaptation of the use of yucca blossoms.